Vegan

Vegan Ziti with Sun-Dried Tomatoes and Artichokes

Veganism is something that Mister and I are both currently exploring.  We are meat lovers at heart, but from time to time I find an amazing vegan recipe that I have to try (and Mister is typically my guinea pig).  Plus a good friend of ours is vegan, which provides even more opportunities to create some of these dairy and egg-free dishes.

Mister whipped this up for our last potluck and it turned out really good.  We took the leftovers and baked them with layers of leftover marinara sauce and mozzarella cheese as well.  Simply use vegan mozz if you’d like to do the same (which, I highly recommend).

This puppy made a ton of leftovers for us!  Great to make on the weekend to enjoy for  lunch for the next few days.

Vegan Ziti with Sun-Dried Tomatoes and Artichokes

Rating: 41

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yields: About 8-10 servings

Vegan Ziti with Sun-Dried Tomatoes and Artichokes

Ingredients

  • 1 pound box of ziti (regular or whole wheat)
  • 1 cup chopped oil-marinated sun-dried tomatoes
  • 1 cup firm silken tofu, drained, pressed and cut into small chunks
  • 3 cloves garlic, chopped
  • 4 tablespoons chopped basil (or 1 tablespoon dried basil)
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 tablespoons olive oil
  • 1 small can marinated artichokes, drained and chopped
  • 2 tablespoons fresh parsley
  • soy parmesan (optional)

Directions

  1. Cook the ziti al dente. Meanwhile, in a food processor, combine the tomatoes, tofu, garlic, basil, vinegar, salt, pepper and olive oil. Process to a smooth consistency. Drain the pasta and toss with the sauce and artichokes. Sprinkle with the parsley and soy parmesan, if desired.
http://foodiemcbooty.com/vegan-ziti-with-sun-dried-tomatoes-and-artichokes/

Recipe adapted from 366 Simply Delicious Dairy-Free Recipes by Robin Robertson.

Cauliflower Crust Pizza {Vegan and Paleo}

The quest for this pizza recipe began over a month ago.  My Paleo friend challenged me to make him a pizza that met his dietary needs.  I believe his exact words were, “Foodie McBooty, the one thing I really miss eating is pizza.  Make a Paleo-friendly pizza for me, please.”  Food challenge accepted!

I admit that I had quietly put this recipe off because I really had no idea where to start.  Thank goodness for the oodles of Vegan recipes out there because without them I would have never found this amazing Cauliflower Crust recipe from the Happy Go Lucky Vegan.

If you’re unfamiliar with the Paleo Diet, this is a great article to reference for Paleo Do’s and Don’ts.  This article really helped me pin down this recipe.

The results were surprisingly delicious, even for a meat, dairy, egg, bread lover like myself.  Plus (as an added bonus) after eating half of one pizza, I was FULL!!  Who would have thunk that an all Vegan pizza could tip my scale?

So here’s the thing, you can completely tailor this recipe to your specific dietary needs.  If you’re on the Paleo Diet, add real eggs and meat toppings to this recipe.  If you’re following a Vegan routine, use flax eggs instead of animal eggs.  And if you’re following either dietary religion and you’re itching for some cheese, use a Vegan cheese like Daiya Mozzarella Cheese.  It’s like cheese magic!

One thing is certain, use greased parchment paper instead of aluminum foil.  I was hoping to get away with heavily greased aluminum foil since it was all that I had on hand at the time.  The crust stuck a lot more than it should have.  I went out the very next day and tried this recipe with parchment paper instead.  The parchment paper made my life so much easier!

{crunch}

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Cauliflower Crust Pizza {Vegan and Paleo Friendly}

Ingredients

  • 2 cups ground raw cauliflower florets
  • 3/4 cup almond flour
  • 3 eggs (or flax eggs)
  • 2-3 tablespoons nutritional yeast
  • pinches of salt
  • a few grinds of pepper
  • pinch of oregano
  • 1/2 teaspoon onion powder (optional)
  • 1/2 teaspoon garlic powder (optional)
  • Whatever pizza toppings you like, I used pesto, roasted tomatoes, toasted pine nuts, mushrooms and a drizzle of balsamic

Directions

  1. Preheat oven to 450 degrees.
  2. Chop cauliflower and pulse florets in a food processor. Be careful not to puree it or grind it until it’s mushy. You’re going for a “riced” fluffy consistency. It should not be sticking together at this point.
  3. Whisk 3 eggs and mix all of the rest of the crust ingredients together and form into a ball. It should be pretty wet but If it’s too sticky to handle add more flour. Gently knead it a few times, adding some flour on top if necessary to help it come together. (note – this will NOT resemble regular pizza dough – it won’t be as easy or pliable to work with – that’s ok).
  4. Press “dough” ball down onto a pizza stone or baking sheet lined with greased parchment paper. Gently mold into a circle and spread it to be a little less than 1/4 inch thick.
  5. The crust needs to be baked for 25-30 minutes total. Since I was topping mine with pesto and cooked veggies, I baked the crust by itself entirely and added the toppings at the end. If you’re making a pizza with cheese or tomato sauce, bake crust for approx. 15-20 minutes (or until firm), then top with sauce and other toppings and bake for 10-15 minutes more.

Notes

Oven times may vary depending on your oven or consistency of your “dough”.

http://foodiemcbooty.com/cauliflower-crust-pizza/

View a list of all of my Vegetarian and Vegan recipes here.

Virtual Vegan Potluck – Alphabet Soup

Hello!  How are you enjoying the Virtual Vegan Potluck so far?  It’s great to see all the participants and all of their tasty looking recipes.  I feel so inspired!

Years ago now, I spent two years practicing a Vegetarian diet.  During that time I didn’t eat as healthily as I should have.  Plus I wasn’t exposed to the endless amount of interesting and tasty recipes available today.  I’m not a vegetarian anymore but lately I’ve been introduced to many Vegan recipes and ideas.  I can understand why anyone would become Vegan.  My body felt so good after eating anything Vegan.  A great reward for your mind, body and soul.

Anywho, I’m a big soup fan so I decided to dedicate a Vegan soup for this potluck.  Although soup is a more of a winter thing, I could eat it any time of the year.  Especially when I use fresh vegetables from the local markets.  Yum!

Have fun!

This recipe inspired by Post Punk Kitchen.

Vegan Alphabet Soup

Rating: 41

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Yields: About 6

Vegan Alphabet Soup

Ingredients

  • 2 teaspoons olive oil
  • 1 small onion, diced small
  • 2 stalks celery, tops removed, thinly sliced
  • 2 cloves garlic, minced
  • 1 cup baby carrots, in 1/2 inch slices
  • 3/4 pounds yukon gold potatoes, in 1/2 inch dice
  • 1 teaspoon dried thyme
  • 1/4 teaspoon dried tarragon
  • 6 cups vegetable broth
  • 1/2 teaspoon salt
  • 1 cup dried small pasta
  • 1 teaspoon agave syrup
  • 16 ounces tomato sauce
  • 1 cup frozen peas

Directions

  1. Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft. Add garlic and cook until fragrant, 30 seconds or so.
  2. Add carrots, potatoes, thyme, tarragon, vegetable broth and salt. Cover and bring to a boil. Once boiling, lower heat to a simmer, add pasta and cook until pasta and vegetables are soft, about 10 more minutes.
  3. Add agave, tomato sauce and frozen peas and heat through (5 minutes or so.) Remove from heat. It tastes better the longer you let it sit, but give it at least 10 minutes. Taste for salt and seasoning, and serve.
http://foodiemcbooty.com/virtual-vegan-potluck-alphabet-soup/

Poblano Pepper, Sweet Corn and Pinto Bean Burgers with Chipotle Aioli {Vegan}

We are 90% unpacked!  The living room and kitchen are done.  The bathrooms and master bedroom is done.  I even (finally) planted my vegetable and herb seeds for the year!  I feel so accomplished.  We only have one room left to unpack – the second bedroom.  Be afraid, be very afraid, because this room is brimming with all sorts of oddities – records, electronics, art supplies, artwork, etc.  I don’t know where we’ll put all of it!  TBD.  I do need to go through it soon since my camera is lost in that black hole some where!

I’m not vegan but from time to time I like to indulge in a veggie burger.  If done right, a veggie burger can rock your socks off as much as a regular burger.  Mister and I have been living off of drive-thru meals and delivered pizza for the last two weeks.  I figured our bodies could really use this vitamin and nutrient boost so I made these vegan burgers for our first meal in the new apartment.

Ever since my vegan friend shared findingvegan.com with me she has inspired me to cook more vegan dishes at home.  Thanks Heather!  This vegan Pinto Bean Burger is exploding with Southwestern flavors.  I thought it was a fun twist on Cinco de Mayo.

The only reason I gave this recipe 4 stars instead of 5 is because this burger is not super sturdy.  The second you take a bite the burger squishes out the sides of your bun so much that you’re eventually eating it out of your hands.  Solution: try putting these ingredients into a vegan pita pocket instead!  You’ll love the flavors and you wont get it all over your shirt!

Poblano Pepper, Sweet Corn and Pinto Bean Burgers with Chipotle Aioli

Rating: 41

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Serving Size: 4 small or 2 large burgers

Poblano Pepper, Sweet Corn and Pinto Bean Burgers with Chipotle Aioli

Ingredients

    Pinto Burgers
  • 15-ounce can of pinto beans, liquid reserved, rinsed and drained
  • 1/2 cup sweet onion, diced
  • 1/2 cup poblano (pasilla) pepper, seeds removed and diced
  • 1/3 cup fresh corn, or thawed frozen corn
  • 2 tablespoons canola oil
  • 1/2 teaspoon garlic, minced
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon chili flakes
  • 1/4 cup cornmeal
  • 1 tablespoon tomato paste
  • 2 teaspoons reserved pinto bean liquid
  • 1/8 cup green onions, thinly sliced
  • 2 teaspoon cilantro, minced
  • Canola oil for sauteing
  • Chipotle Aioli
  • 1 cup Vegenaise
  • 2 chipotles in adobo sauce, minced
  • 2 teaspoon adobo sauce, add less for a less spicy aioli
  • 3/4 teaspoon agave syrup
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Remaining Ingredients
  • 4 burger buns, sandwich rolls or pita pockets
  • Thinly sliced tomato, optional
  • Thinly sliced avocado, optional
  • Lettuce pieces, optional

Directions

    For the the Pinto Burgers:
  1. In a large bowl, mash the beans with a large spoon or fork until about 70% are smashed. Next heat the the 2 TBS oil in a skillet over medium heat. Add the onions, poblanos, and corn. Saute for 5-7 minutes, stirring occasionally until tender and starting to to turn golden. Add the garlic, chili powder, cumin, salt, chili flakes, and oregano to the pan, heat another 1-2 minutes stirring constantly. Remove this mixture from the pan and add to the bowl of smashed pinto beans. Add cornmeal, tomato paste, green onions, and cilantro. Use a large metal spoon to both stir and mash all the ingredients until they start to come together. Spray a large plate with cooking spray, next spray or oil your hands. Form into four equal sized burger patties and place on prepared plate. Add more oil or spray to your hands if the burger starts to stick to them.
  2. In a large nonstick skillet, heat a very thin layer of oil over medium heat. Add the burgers and cook for about 3-4 minutes on each side until golden brown.
  3. For the Chipotle Aioli:
  4. Add all the aioli ingredients into a small bowl and gently fold the mixture until everything is combined. Be sure to do this gently as the Vegenaise will break down and get runny if you stir too intensely. Cover with wrap and set aside.
  5. Assembly:
  6. Spread the inside of each roll with the chipotle aioli, top with a burger and whatever veggies your heart desires. Enjoy while still warm.
http://foodiemcbooty.com/poblano-pepper-sweet-corn-and-pinto-bean-burgers-with-chipotle-aioli/

Photo courtesy of PeacefulPlate.com, thank you!

Virtual Vegan Potluck

Excerpt taken from An Unrefined Vegan.  I plan to make a dish.  You should too!  You don’t have to be vegan to participate.  See the link at the bottom of the article for more information.

I’ve been enjoying the blogging community so much and making so many wonderful connections that I thought it would be really fun to get a bunch of us together to create a virtual potluck.  We’re all cooking and baking up a storm anyway – why not coordinate our efforts and put on a really spectacular, show-stopper of a meal?  The idea is for food/recipe bloggers – vegan or not – to “get together” on one day to share a feast.  Hopefully a really large meal with all kinds of interesting and creative goodies!  A VVP button at the bottom of everyone’s posts will take readers to and from the participating blogs.  All you have to do is choose a course category, dig up a great recipe, make it and then publish a post about it along with photographs so we can all drool.  It can be raw, baked, steamed, slow-cooked, pressure-cooked, Vitamixed, stir-fried, sauteed, pureed, gluten-free, sans sugar – anything goes as long as it’s animal- and cruelty-free.

Aren’t vegan?  I’d still love for you to participate.  C’mon!  You just need to prepare something that excludes any and all animal products (otherwise I couldn’t call it a “vegan” potluck, see?).  Easy-peasy.  Bonus: you don’t have to dress up, clean the house or find a sitter for the kids.

Ready to sign on?  Visit An Unrefined Vegan here.  The deadline to sign up is April 30th.

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